Blueberry Peach Bread with Cinnamon Streusel (Easy Summer Loaf)

The Best Blueberry Peach Streusel Bread

Moist, buttery, and bursting with fresh peaches and blueberries, this Blueberry Peach Streusel Bread is topped with a buttery cinnamon crumble that's perfect for breakfast, brunch, or dessert.

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There's Something Special About Baking with Summer Fruit

Every summer, I find myself reaching for the freshest fruit I can find and dreaming up new recipes around whatever is in season. There's just something about juicy peaches and sweet blueberries that feels like summer in every bite.

This Blueberry Peach Streusel Bread has quickly become one of my favorite ways to enjoy both. It has a soft, buttery crumb filled with ripe peaches and fresh blueberries, all topped with a cinnamon streusel that bakes into the most irresistible golden topping.

It's the kind of loaf that disappears quickly around our house. One slice with coffee in the morning somehow turns into another slice after dinner, and before long, there's only a few crumbs left on the cutting board.

One of my favorite things about this recipe is using beautiful seasonal fruit whenever possible. A special thank you to Family Tree Farms for growing some of our family's favorite peaches and blueberries that inspire so many of my summer recipes.

Whether you're baking this for a slow Saturday morning, a baby shower brunch, or simply because you have peaches sitting on your counter that need to be used, I hope it becomes one of those recipes you come back to every summer.

Why You'll Love This Blueberry Peach Streusel Bread

• Moist, bakery-style crumb

• Loaded with fresh peaches and blueberries

• Buttery cinnamon streusel topping

• Easy one-bowl quick bread

• Perfect for breakfast, brunch, coffee breaks, or dessert

• Freezes beautifully

• Great for gifting neighbors or bringing to gatherings

Ingredient Notes

One of the things that makes this loaf so special is using fresh, seasonal ingredients.

Fresh Peaches

Choose peaches that are ripe but still slightly firm. They'll soften beautifully while baking without turning mushy.

Blueberries

Fresh blueberries hold their shape best, but frozen blueberries work wonderfully too. If using frozen, don't thaw them first.

Sour Cream

Sour cream keeps the loaf incredibly moist while creating a tender crumb.

Cinnamon

Just enough cinnamon complements the fruit without overpowering it.

Equipment You'll Need

For this recipe I used a few of my favorite baking tools that I reach for over and over again.

Ingredients

Blueberry Peach Bread

2 cups granulated sugar

1. 1 cup unsalted butter, melted

2. 3 large eggs

3. 1½ teaspoons vanilla extract

4. ½ teaspoon almond extract (optional but highly recommended)

5. ½ cup sour cream

6. 1 cup milk

7. 3 cups all-purpose flour

8. 1½ teaspoons baking powder

9. 1½ teaspoons salt

10. 1 teaspoon ground cinnamon

11. 2 cups fresh blueberries

12. 2 cups diced fresh peaches

Cinnamon Streusel

½ cup all-purpose flour

1. ⅓ cup granulated sugar

2. 3 tablespoons light brown sugar

3. 1 teaspoon cinnamon

4. ¼ cup melted butter

Vanilla Glaze

• 1¼ cups powdered sugar

• 1–2 tablespoons milk

• ½ teaspoon vanilla extract

Instructions

Step 1

Preheat oven to 350°F. Grease or line two 9x5-inch loaf pans with parchment paper.

Step 2

In a large mixing bowl whisk together:

• sugar

• melted butter

• eggs

• vanilla

• almond extract

• sour cream

until smooth.

Step 3

Add:

• flour

• baking powder

• salt

• cinnamon

Mix until almost combined.

Pour in the milk and stir until just incorporated. Do not overmix.

Step 4

Gently fold in:

• 2 cups blueberries

• 2 cups diced peaches

using a rubber spatula.

Step 5

Divide half of the batter between both loaf pans.

Sprinkle a small handful of blueberries and peaches over each layer.

Top with the remaining batter.

This gives fruit throughout every slice.

Step 6

To make the streusel, stir together:

• flour

• granulated sugar

• brown sugar

• cinnamon

Add melted butter and mix until crumbly.

Sprinkle generously over both loaves.

Step 7

Bake 50–60 minutes, or until a toothpick inserted into the center comes out clean.

If the streusel begins browning too quickly, loosely tent with foil during the last 15 minutes.

Step 8

Allow the loaves to cool for 10–15 minutes before removing from the pans.

Transfer to a wire rack.

Step 9

Whisk together:

• powdered sugar

• milk

• vanilla

until smooth.

Drizzle over completely cooled loaves.

Serve and enjoy!

Amanda's Tips

• Toss the peaches and blueberries with 1 tablespoon of flour before folding them into the batter to help prevent them from sinking.

• Use peaches that are ripe but still slightly firm so they hold their shape while baking.

• Don't overmix the batter—this keeps the loaf tender.

• The loaf tastes even better the next day as the flavors meld together.

• Freeze individual slices for an easy grab-and-go breakfast.

Variations

Want to change it up?

Try adding:

• sliced almonds

• chopped pecans

• lemon zest

• vanilla bean

• raspberries

• nectarines

You can even divide the batter into muffin tins for Blueberry Peach Streusel Muffins.

Storage

Store covered at room temperature for up to three days.

For longer storage, refrigerate for up to one week.

Can You Freeze Blueberry Peach Bread?

Absolutely!

Wrap the entire loaf or individual slices tightly and freeze for up to three months.

Simply thaw overnight or warm gently before serving.

Frequently Asked Questions

Can I use frozen peaches?

Yes! Thaw and pat them dry before adding them to the batter.

Should I peel the peaches?

That's completely up to you. The peel softens beautifully during baking, but peeled peaches work just as well.

Can I make this into muffins?

Yes! Divide the batter between muffin tins and reduce the baking time to about 20–25 minutes.

Why did my blueberries sink?

Coating the fruit in a little flour before folding it into the batter helps keep it suspended.

Can I make this ahead of time?

Yes! In fact, the flavors are even better the next day.

What type of peaches work best?

Yellow peaches provide the sweetest flavor and hold up beautifully during baking.

Serving Suggestions

This loaf pairs perfectly with:

• Blueberry Muffin Latte

• Iced Cherry Cobbler Latte

• Fresh whipped butter

• Peach preserves

• Vanilla Greek yogurt

More Summer Recipes You'll Love

If you enjoyed this Blueberry Peach Streusel Bread, I think you'll love these recipes too:

• Blueberry Apricot Streusel Muffins

• Almond Coconut Cake with Blueberry Curd Filling

• Strawberry Puff Pastry Pop Tarts

• Blueberry Muffin Latte

• Iced Cherry Cobbler Latte

Shop My Summer Baking Favorites

Want to recreate this recipe at home?

I've linked all of my favorite baking tools, loaf pans, mixing bowls, measuring cups, cooling racks, parchment paper, and everyday kitchen essentials in one place.

→ Summer Baking Essentials ShopMy Shelf

You can also browse my Kitchen Essentials ShopMy Shelf for the products I use almost every day in my kitchen.

From Amanda's Kitchen Printable

Prefer a printable version?

I've created a beautiful printable recipe card in my From Amanda's Kitchen collection so you can save it to your recipe binder or print it for your kitchen.

A Little Note From Amanda

One of my favorite things about baking is that someone always wanders into the kitchen asking what smells so good. Those little moments—sharing a warm slice over coffee, wrapping up a loaf for a neighbor, or watching little hands reach for another piece—are the memories that stay with us long after the last crumb is gone.

I hope this Blueberry Peach Streusel Bread becomes one of those recipes that finds its way into your family's traditions, bringing people together around the table, one slice at a time.

Chorizo, Egg & Crispy Potato Breakfast Bowls

These Chorizo, Egg and Crispy Potato Breakfast Bowls are one of those breakfasts that somehow works for everything: a slow weekend morning, feeding a house full of people or prepping breakfast ahead for the week.

Each bowl starts with crispy seasoned potatoes and gets piled with spicy chorizo, fluffy scrambled eggs, melted mozzarella and creamy avocado.

It's hearty, savory and really simple to make.

I especially love the contrast between the crispy potatoes and eggs, and cooking the eggs in the same skillet as the chorizo gives them even more flavor without adding another step—or another pan to wash.

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Why You'll Love These Chorizo Breakfast Bowls

There are a few reasons this breakfast has stayed in our rotation.

First, everything is made with simple ingredients. Potatoes, eggs and chorizo do most of the work, and then you can finish each bowl with whatever toppings you love.

They're also incredibly easy to customize.

Add avocado and cheese like I did, spoon salsa over the top, add fresh herbs or give everything an extra kick with hot sauce.

And if you're feeding several people, everyone can build their own.

If you're looking for something sweet to serve alongside a savory breakfast, my Raspberry Scones would be so good with these for brunch.

The Secret Is Really Crispy Potatoes

The potatoes might secretly be my favorite part of this entire breakfast.

Cut your red potatoes into small, bite-size pieces. The smaller you dice them, the more surface area there is to get golden and crispy.

Heat olive oil in a large skillet and season the potatoes with salt, pepper, garlic powder and onion powder.

Then give them time.

You don't want to constantly move the potatoes around the pan. Letting them sit against the hot skillet is what creates those golden, crispy edges.

If the pan starts looking dry while they're cooking, add another drizzle of olive oil as needed.

Cook the Chorizo Separately

While the potatoes are crisping, cook the chorizo in a second skillet.

Remove the casings first, then break the chorizo apart as it cooks until it's completely browned and cooked through.

Once finished, transfer it to a paper-towel-lined plate.

But don't wash that skillet yet.

We're using it for the eggs.

Scramble the Eggs in the Chorizo Pan

This is such a small detail, but it makes the eggs so much better.

After removing the cooked chorizo, whisk the eggs and add them directly to the same skillet.

The little bit of flavor left behind from the chorizo gets incorporated into the eggs while they cook.

Scramble them gently until they're light and fluffy and completely cooked through, seasoning with salt and pepper to taste.

Now everything is ready to assemble.

How to Build a Chorizo Breakfast Bowl

I like layering these in this order:

Crispy potatoes → chorizo → scrambled eggs → mozzarella → avocado.

Putting the cheese over the warm eggs helps it soften and melt slightly, and the fresh avocado on top gives the whole bowl a creamy finish.

You can stop there or add your favorite breakfast toppings.

The Best Toppings for Breakfast Bowls

This is where you can make each bowl your own.

Avocado and mozzarella are my go-to toppings for this recipe, but salsa or pico de gallo, queso fresco, shredded cheddar, green onion, cilantro, hot sauce, jalapeño, sour cream or Greek yogurt and fresh lime would all be delicious.

If you're serving these for brunch, set the toppings out in little bowls and let everyone build their own breakfast bowl.

It's an easy way to serve a crowd without having to plate every breakfast individually.

Shop My Breakfast & Kitchen Favorites

For breakfasts like this, I'm always reaching for the same few kitchen staples—a really good skillet, sharp knives, cutting boards, mixing bowls and serving pieces.

I've linked the kitchen tools and breakfast essentials I use most often in my Kitchen Favorites ShopMy shelf.

Make Them for Brunch

These breakfast bowls are especially good when you're feeding a larger group because the recipe makes about 8–10 servings.

You can cook the potatoes and chorizo first, scramble the eggs closer to serving time and put all of the toppings out on the table.

For a larger breakfast or brunch spread, add something sweet alongside them.

My Nana's Apple Pancakes are one of my favorite family recipes, or try these Soft Cream Cheese Lemon Blueberry Scones.

And during fall, my Pumpkin Coffee Cake with Pecan Crumbles would be such a good sweet addition to the table.

Meal Prep Chorizo Breakfast Bowls

These are also really easy to turn into breakfast meal prep.

Prepare the potatoes, chorizo and eggs as directed, then layer the potatoes on the bottom of individual containers followed by the chorizo and eggs.

Keep avocado and any fresh toppings separate until you're ready to eat.

For the best texture, I prefer reheating the breakfast bowls in the oven when possible so the potatoes have a chance to crisp back up.

If you know you're making the bowls specifically for meal prep, you can also slightly undercook the potatoes the first time so they don't become too soft when reheated.

I also included these bowls in my Postpartum Freezer Meals: 10 Easy Make-Ahead Recipes because they're such a good hearty option to have prepped and ready in the freezer.

Chorizo, Egg & Crispy Potato Breakfast Bowls

Crispy seasoned potatoes topped with spicy chorizo, fluffy scrambled eggs, mozzarella and creamy avocado for an easy savory breakfast or brunch.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 8–10

Ingredients

• 8 chorizo links, casings removed

• 2 pounds red potatoes

• 12 large eggs

• Olive oil, as needed

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 cup shredded mozzarella cheese

• Avocado, sliced, for serving

Optional Toppings

• Salsa or pico de gallo

• Green onions

• Cilantro

• Hot sauce

• Queso fresco

• Sour cream or Greek yogurt

• Jalapeño

• Fresh lime

Instructions

1. Prep the Potatoes

Cut the red potatoes into small, bite-size pieces. Smaller pieces will give you more crispy edges.

Heat about 1 tablespoon olive oil in a large skillet over medium heat.

Add the potatoes and season with salt, pepper, garlic powder and onion powder. Toss until the potatoes are evenly coated in the oil and seasonings.

2. Cook Until Crispy

Let the potatoes cook until tender inside and golden and crispy outside, stirring occasionally.

Try not to move them constantly. Giving the potatoes time against the hot skillet helps develop those crispy edges.

Add additional olive oil as needed while cooking.

3. Cook the Chorizo

While the potatoes cook, heat a separate medium skillet over medium heat.

Add about 1 tablespoon olive oil if needed, followed by the chorizo with the casings removed.

Cook while breaking the chorizo into small pieces until completely browned and cooked through.

Transfer the cooked chorizo to a paper-towel-lined plate.

4. Scramble the Eggs

Whisk the eggs together in a large bowl.

Using the same skillet you cooked the chorizo in, add the eggs and season with salt and pepper to taste.

Cook gently, stirring frequently, until the eggs are fluffy and completely cooked.

5. Assemble the Breakfast Bowls

Divide the crispy potatoes between bowls.

Top with cooked chorizo followed by scrambled eggs.

Finish each bowl with shredded mozzarella and fresh avocado.

Add any additional toppings you love and serve warm.

Amanda's Notes

Cut the potatoes small. Smaller pieces mean more golden, crispy edges—and that's the best part of these bowls.

Don't constantly stir your potatoes. Let them sit against the skillet for a few minutes at a time so they actually have a chance to brown.

Save the chorizo skillet. Cooking your eggs in the same pan adds extra flavor and saves you from washing another pan.

Meal prepping? Assemble the potatoes, chorizo and eggs in individual containers, but keep avocado and other fresh toppings separate until serving.

Feeding a crowd? Cook all three main components and turn breakfast into a build-your-own bowl bar with several toppings.

How to Store Chorizo Breakfast Bowls

Allow everything to cool before transferring it to airtight containers.

Store the cooked potatoes, chorizo and eggs in the refrigerator and add fresh avocado after reheating.

For meal prep, I prefer keeping ingredients like avocado, salsa, fresh herbs and sour cream separate.

How to Reheat Breakfast Bowls

For the crispiest potatoes, reheat the bowl in an oven-safe dish until warmed through.

You can also use the microwave when you're short on time, although the potatoes will naturally be softer.

Frequently Asked Questions

Can I make chorizo breakfast bowls ahead of time?

Yes. The potatoes, chorizo and eggs can all be prepared ahead and stored in the refrigerator. Add avocado and other fresh toppings after reheating.

What potatoes are best for breakfast bowls?

I use red potatoes because they hold their shape well and develop delicious crispy edges when diced and cooked in a skillet.

Can I customize these breakfast bowls?

Absolutely. That's one of the best things about this recipe. Add your favorite cheese, salsa, herbs, hot sauce, jalapeños or other breakfast toppings.

Can I serve these for brunch?

Yes. This recipe makes approximately 8–10 servings, making it a great option when you're feeding a larger group. Set the toppings out separately and let everyone assemble their own bowl.

How do I get crispy breakfast potatoes?

Dice the potatoes fairly small, make sure there's enough oil in the skillet and don't stir them constantly. They need time sitting against the hot pan to develop a golden crust.

More Breakfast Recipes You'll Love

If you're looking for more breakfast and brunch inspiration, try another favorite from Amanda's Kitchen:

Raspberry Scones

Nana's Apple Pancakes

Breakfast Croissants with Sausage, Bacon & Maple Dijon

Soft Cream Cheese Lemon Blueberry Scones

Pumpkin Coffee Cake with Pecan Crumbles

Pumpkin Pie Overnight Oats

Breakfast Burritos

Sausage English Muffin Breakfast Sandwiches

Shop My Breakfast & Kitchen Favorites

If you're making this recipe at home, I've gathered the skillets, knives, cutting boards, mixing bowls, meal-prep containers and serving pieces I use most often in one place.

Kitchen Favorites

Breakfast & Meal Prep Favorites

Save This Recipe

Whether you're making these for weekend breakfast, serving them for brunch or prepping breakfast for the week ahead, save the printable recipe card below so you can easily make them again.

Gather Around the Table

A really good breakfast doesn't have to be complicated.

Crispy potatoes, spicy chorizo and fluffy eggs make these breakfast bowls hearty enough for a slow weekend morning, while avocado, cheese and whatever toppings you have on hand make them easy to change every time you make them.

Make them fresh for breakfast, set everything out for a build-your-own brunch or portion them into containers for the week ahead.

Either way, don't rush the potatoes.

Those crispy edges are worth the extra few minutes.

Made with love for the people you love.